Last availability of 2024 harvest. 2025 harvest estimated to become available in November 2025.

Suitable for: usucha or koicha (read our blogpost about how to choose matcha)
Single cultivar, ujihikari, from Shirakawa, Uji

Stoneground tencha , grown and processed by Tsuji Kiyoharu, who focuses on just one tea, tencha (raw ingredients of matcha before grinding). Using double layer shading and traditional Uji shading method (honzu - rice straws) over 95% of the sunlight is blocked toward the end of the shading process. The leaves have been shaded for 50 days in total.

When whisking, you will start to notice a strong fragrance. Taste profile: a bold and bright umami flavour that is refreshing, with a clean finish. An excellent matcha to prepare as koicha (4g:25-30ml kneaded slowly), actually our favourite(!), due to the cleanliness of the savoury taste becoming intense and poweful with little astringency or bitterness even in koicha - four times more intense than usucha.

Interesting fact: The amino acid levels in this matcha are some of the highest recorded at around 15%, compared to an average of 8% in high quality matcha.

Small tip: Remember to always sift matcha before preparation! Here is our recommended matcha strainer.

This matcha comes with the white can pictured. If you already have one, or a natsume of your own, see the foil refill pack for a small discount. Or enjoy the Uji set (including 1 x 20g asahi, 1 x 20g ujihikari 1 x 20g samidori)